Bok Choy. 小白菜.

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Choosing bok choy:

When choosing:

In general, both the leaves and stem should be rigid and firm.

The leaves should be either from bright green to dark green, with no signs of yellowing or drying.

The stems should be pure white.

Additionally, holes in the leaves are normal, and shows that chemicals were not used during farming.

 

Avoid:

– Wilted, discolourated or broken leaves.

– Limp stalks.

 

An Asian dish that uses bok choy:

bok choy stir fried

Bok Choy Stir Fry with Oyster Sauce and Garlic Oil

 

References:

http://www.latimes.com/style/la-fo-bokchoy-seasonal-cooking-story.html

http://www.sparkpeople.com/resource/perfect_prod_detail.asp?ppid=15

http://www.finecooking.com/item/5049/bok-choy

http://dailycookingquest.com/by-category/vegetarian/bok-choy-stir-fry-with-oyster-sauce-and-garlic-oil

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